Angel Food Christmas Candy Recipe

4.5 5 7
Angel Food Christmas Candy Recipe
Angel Food Christmas Candy Recipe photo by Taste of Home
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Angel Food Christmas Candy Recipe

Read Reviews
4.5 5 7
Publisher Photo
It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband's a driver with a parcel service. As you can probably guess, he works long hours around the holidays—that gives me time for making treats! We have a 2-year-old (he likes to jump up on a chair and help in the kitchen) and a second child due in March.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1 pound milk chocolate candy coating, melted

Directions

In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.
Originally published as Angel Food Candy in Country Woman November/December 1993, p29

Nutritional Facts

2 pieces: 337 calories, 11g fat (10g saturated fat), 0 cholesterol, 357mg sodium, 63g carbohydrate (50g sugars, 1g fiber), 1g protein.

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1 pound milk chocolate candy coating, melted
  1. In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
  2. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
  3. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.
Originally published as Angel Food Candy in Country Woman November/December 1993, p29

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2124arizona User ID: 845443 269290
Reviewed Jul. 10, 2017

"This candy looks and taste wonderful on a holiday tray!"

MY REVIEW
sugarcrystal User ID: 5836839 244855
Reviewed Mar. 3, 2016

"Awesome recipe, plus its cheap to make & I always have the ingredients on hand!"

MY REVIEW
sueqb User ID: 1010358 29761
Reviewed Dec. 2, 2012

"About how long did you have to cook this?"

MY REVIEW
nilouve User ID: 5114810 4477
Reviewed Nov. 23, 2011

"So many people on my xmas list love these than I could not dream of not making them every year. Lucky for me they are very easy to make. I have found it helpful to sift my baking soda thru a small sieve before adding so that it mixes in smoothly."

MY REVIEW
5xamom User ID: 787516 11366
Reviewed Aug. 5, 2009

"This is my absolutely favorite Christmas time candy!! I have to buy it because I didn't have a recipe! I am so excited to make it! Thanks for sharing!!"

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